Sunday, March 16, 2014

I got the recipe from here. I cooked the chicken in the crock pot with the chicken stock, diced peppers, onion and garlic. Then I diced it up and put it in a large skillet with some of the chicken stock, and stuff from the crock pot, adding in the milk (I used coconut milk from a can instead of evaporated milk), cream cheese, grated cheese and enchilada sauce. The assembly in the casserole dish was the same (I used blue corn tortilla chips).

I served it with tortilla chips and coucous (I thought I had a mexican rice side pack, but apparently didn't).

This blog isn't anything really special. I'm not some amazing home chef or anything. It's just that Husband takes leftovers to work for lunch, and he is constantly being asked for my recipes. So I figured this would be the easiest way for his interested coworkers to find out how I made what we had for dinner last night.